Tuesday, December 29, 2015

Kale and Swiss Quiche - Nutty Goodness

We make a quiche every Sunday afternoon to keep in the Fridge for kiddie dinners and lunches for work.  It's a great way to use the veg in your fridge at the end of the week.  We had some Kale leftover in the fridge from making Kale Chips for the kids so we used it instead of Spinach this time.  The combo added a lovely nuttiness and fullness that Spinach doesn't give.

Kale and Swiss Quiche

Follow the basic Quiche technique described here except for the veg changes I will explain

Spinach Quiche recipe

1 Yellow Bell Pepper diced into 1 cm pieces
1 1/2 c Kale, finely chopped instead of the Spinach
plus 1 pint of Cremini or Button Mushrooms, by pint I mean those small boxes they come in market.  I bought pre sliced cuz that just how I roll when I'm lazy.

Saute all the veg in a large non stick skillet to give room, on medium high heat until throughly soft and 'dry' looking.  i.e. no liquid in the pan.

Spread in the pre baked shell and follow the recipe above as regular.

Very very good.  It was a bit more gooey that the spinach which was weird because we cooked the kale through.  But it tasted awesome.



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